Herby Fresh Salmon Burgers

We don't know what's more of the show stopper in these burgers: salmon, or fresh local herbs. Highly recommend hunting down Purple Sage Farms at the Boise Farmers Market and asking them what's fresh.

Fresh salmon is infinitely better in burgers than canned salmon: it stays moist, and stretches just 1 pound of meat into a hearty meal for four.

We used fresh tarragon on this batch, and it was incredible. But most any fresh herb would make a great substitute! We plan on trying basil next time we whip these up, but parsley would be a classic choice. 

In this recipe, you can either use our salmon "burger", or salmon portions! Using burger is the easiest option; it's already minced and ready to cook.

If using portions (i.e. fillet, side, steak): The most important step is thoroughly mincing the salmon. After removing skin and pin-bones, we slice the portion in half, "hamburger bun" style. Then, your two thin portions will be easier to mince into tiny pieces. No need to be gentle here, chop until your heart's content. It'll only help the burger bind better!

Herby mayo pulls the whole burger together. We dipped our tots in it, too! ​

We also used this recipe for quick pickled red onion! It's a great quickie garnish in a pinch, and no waiting for fermentation. A jar is always on stand-by in the fridge at our house!